CHICKEN CASSEROLE

Joyce Waters

1-6 oz. pkg. long grain wild rice

1-10 1/2 oz. can condensed chicken broth/or chicken broth

1-10 oz. pkg. frozen peas

1-10 1/2 oz. can cream of mushroom soup

1/3 cup evaporated milk

1/3 cup dry sherry

3 cups diced chicken

1-3 oz. can sliced mushrooms, drained

1/4 cup chopped pimientos

1/2 cup soft bread crumbs

2 Tbsp. butter, melted

 

Cook rice by directions, using chicken broth for liquid.

Cook peas as directed.  Combine soup and milk; stir in sherry. Add chicken, mushrooms, pimiento, peas and rice.  Mix well. Place in 2 qt.  covered casserole.  Bake at 350 degrees for 35 minutes. Add melted butter to crumbs. Sprinkle over casserole. Bake an additional 10 minutes.

 

CHICKEN AND RICE

      (Diet Recipe)

Linda Clutter

1 or 2 pats diet margarine

1 1/2 lbs. boneless chicken

1 pkg. Birdseye Italian rice

 

Cut chicken into bite-sized pieces. Sautee chicken in margarine in large skillet. Add 1/4 cup water and simmer 10 minutes. Add pkg. of rice and stir to break up. (Retain

seasoning package with 1/8 cup water.) Cover and simmer 10 minutes. Add seasoning mixture and stir. Cover for 5 minutes. Makes 4 servings at about 200 calories each.

 

BACON WRAPPED CHICKEN BREASTS

Gail Moser

Pound 6 boneless and skinless chicken breast halves until 1/4 inch thick. Sprinkle with salt and pepper. Top each piece of chicken with 1 slice ham and 1 slice Muenster cheese. Fold chicken over ham and cheese. Wrap each bundle in 2 strips of bacon. Place bundles side by side in a shallow baking pan. Bake in a preheated moderate oven (350 degrees) for 40-45 minutes or until chicken is cooked and bacon is browned. Garnish with parsley. Serves 6.

 

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